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If you’re craving something fresh, flavorful, and low-effort (with zero cooking involved), this salmon avocado roll is a must-try. It’s loaded with creamy lemon-dill cream cheese, crunchy cucumber, buttery avocado, and seasoned smoked salmon. Think sushi vibes without the stress. No rice, no rolling mat, and no stove required.
Why You Will Love Salmon Avocado Rolls
This recipe is all about easy sophistication. Whether you’re whipping up a light lunch, prepping an impressive appetizer, or just want something different for dinner, this avocado and salmon roll delivers bold flavor with minimal effort. I love how customizable it is, and that you can make it ahead and slice just before serving. It’s packed with protein, healthy fats, and tons of texture, plus it looks as good as it tastes.
Ingredient Notes
Let’s talk ingredients. This salmon avocado roll comes together with a handful of fresh, flavorful staples, many of which you probably already have. I use smoked salmon for ease (no raw fish handling!) and cream cheese to hold everything together with a bright lemon-dill twist.
You can play with the toppings and seasoning, too. I love using everything bagel seasoning or furikake for a fun, crunchy finish. And don’t skip the dipping sauce, it adds a savory, spicy kick that takes this roll over the top.
Tips for Salmon Avocado Rolls
- Use a sharp knife when slicing. Dull blades will squish the roll.
- Chilling is key! Don’t skip the freezer step; it helps everything stay intact.
- Customize it. You can add shredded carrots, sprouts, or even thin-sliced bell pepper for crunch.
- Meal prep tip: This roll keeps in the fridge for up to 1 day in an airtight container, but it’s best enjoyed fresh!
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Smoked salmon – Go for thin slices so they’re easy to roll and hold everything together as the “wrap.”
- Cream cheese – This is the creamy base of the filling. Let it soften first so it spreads nice and smooth.
- Lemon zest + lemon juice – Adds brightness and just a little zing to cut through the richness.
- Fresh dill – A little goes a long way here. It gives the filling a fresh, herby pop.
- Salt + pepper – Just a pinch of each to bring it all together.
- Cucumber – I like to remove the seeds and cut it into thin matchsticks for the perfect crunch.
- Avocado – Sliced thin for that buttery texture that plays so well with the salmon.
- Seasoning – Sprinkle toasted sesame seeds, everything bagel seasoning, or furikake onto the parchment before laying the salmon. It adds crunch and flavor to the outer layer.
For the Soy Dipping Sauce:
- Soy sauce – The savory base of your dipping sauce.
- Rice vinegar – Adds a little tang and balance.
- Minced garlic + ginger – These give the sauce a warm, bold flavor.
- Toasted sesame oil – Just a splash gives that deep, nutty finish.
- Chili flakes – A little heat goes a long way.
- Honey or maple syrup (optional) – Totally optional, but if you like a sweet-savory combo, this ties it all together.
How to Make a Salmon Avocado Roll
Ready to make this? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
This dish comes together quickly. Just be sure to give yourself about 30 minutes for chilling time so it’s easier to slice.
- Lay out the salmon. On a piece of parchment paper, sprinkle your seasoning. Layer the smoked salmon slices to form a rectangle, overlapping the pieces slightly.
- Make the filling. In a small bowl, mix together the cream cheese, lemon zest, lemon juice, dill, salt, and pepper until smooth.
- Assemble. Spread the cream cheese mixture over the salmon. On one end, layer the cucumber and avocado slices.
- Roll it up. Using the parchment to guide you, gently roll the salmon up over the filling, jelly-roll style, until completely wrapped.
- Freeze to firm. Transfer the roll to the freezer for about 30 minutes. This helps it slice cleanly.
- Slice and serve. Remove from the freezer and use a sharp knife to cut into 8–9 slices.
- Make the dressing. Stir together the soy sauce, rice vinegar, garlic, ginger, sesame oil, and chili flakes. Add a touch of honey or maple if desired.
- Dip and enjoy. Serve your salmon avocado roll slices with the dipping sauce and extra seasoning if you’d like!
Common Questions About Salmon Avocado Rolls
Yes, the ingredients used are naturally gluten-free. However, always check your labels—especially for things like tamari or dipping sauces—to make sure there’s no hidden gluten.
Nope! All you need is parchment paper for this super easy recipe.
You can store these in an air tight container in the fridge for 1 day.
More No-Cook Favorites
If you loved this roll, try these next:
Salmon Avocado Roll
Equipment
- parchment paper
- sharp knife
Ingredients
- 8 oz / 225g smoked salmon
- 1/3 cup + 2 tbsp cream cheese
- 1 tsp lemon zest strands, chopped or 1/2 tsp fine grate
- 1/4 tsp lemon juice
- 1 tsp dill, finely chopped
- Good pinch of salt and pepper
- 2.5 oz / 70g cucumber, seeds removed and cut into thin strips
- 1/2 avocado, thin strips
- 1 – 2 tbsp toasted sesame seeds / everything bagel or furikake seasoning, to taste
- DRESSING
- 2 tbsp soy sauce
- 1 tbsp tsp rice wine vinegar
- 1 garlic cloves, minced
- 2 tsp ginger, minced
- 1/2 tsp toasted sesame oil
- 1/4 tsp chili flakes
- Option to add a 1 tsp honey or maple if you like sweetness
Instructions
- Prepare the salmon. Sprinkle toasted sesame seeds / everything bagel or furikake seasoning onto a sheet of parchment. Place your smoked salmon slices over the seasoning to form a rectangle making sure the overlap.
- Prepare the cream cheese filling. Mix the cream cheese, lemon zest and juice, dill, salt and pepper together in a small bowl. Set aside.
- Add the filling. Spread the cream cheese mixture over the salmon using a spatula. Then place your sliced cucumber and avocado on one side of the rectangle. Carefully, use the parchment to help roll the salmon over your cucumber and avocado and roll until you reach the other side.
- Freeze & slice. Place your salmon roll in the freezer for about 30 minutes to firm up slightly. (This makes it easier to cut.) When you're ready to eat, take the roll out of the freezer and slice.
- Prepare the dressing. Mix the dressing ingredients together in a small bowl. Taste and adjust vinegar and sweetness to taste.
- Serve with your soy dressing dipping sauce. Option to sprinkle over more toasted sesame seeds / everything bagel or furikake seasoning if you like.
Notes
- Use a sharp knife when slicing. Dull blades will squish the roll.
- Chilling is key! Don’t skip the freezer step; it helps everything stay intact.
- Customize it. You can add shredded carrots, sprouts, or even thin-sliced bell pepper for crunch.
- Meal prep tip: This roll keeps in the fridge for up to 1 day in an airtight container, but it’s best enjoyed fresh!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
